Categorized |Beef, Chicken, Fish, Pork

How to make the green seasoning paste that’s so unique to Caribbean cuisine.

The one key ingredient when it comes to cooking any meat or fish dish in the Caribbean, is the green seasoning mix that’s used in the marinating process. Before we go on I’d like to mention a couple things. This recipe usually calls for 2 key ingredients “shado beni” and “Spanish thyme” (aka podina), both of which I can’t get readily get here in Canada, unless I source out a Thai or Caribbean specialty store. For the “shado beni” I’ve substituted in cilantro, which is somewhat similar but less pungent and I’ve left out the Spanish thyme. If you’re based in the Caribbean or can get those 2 ingredients, please use with caution since they can easily overpower the green seasoning with it’s strong flavors. I also couldn’t get the pimento peppers, so I opted for 1 banana pepper, but you can also use a Cubanelle

There are several variations of this seasoning mix, but this is one that I’ve tested and perfected over the years.

You’ll need…

1 bundle of Cilantro (about 1-2 cups)
1 stalk of celery (include leaves if you have it)
1 head or garlic (about 11 cloves)
4 green onions (scallions)
1 bunch of fresh thyme (about 3/4 cup)
1/4 cup of water
pinch of salt (optional)
2-3 shallots (optional)
2 pimento peppers (1 banana pepper or 1 Cubanelle)

*Food processor or blender.

Peel, trim and wash the ingredients and let drain.


Then rough-cut into smaller pieces so it’s easier to manage and work in the blender or food processor.



Add all the ingredients into your food processor or as in my case,  a blender (I’m sure my wife is mad at me for showing you our prehistoric blender)… including the water. You may be required to move around or push down the ingredients occasionally so it all gets worked by the blades.


Personally I like to liquify my blend to the consistency of pesto or even a bit more liquid. However you have the choice at this point to make a bit more chunky-like if you wish.


After a few pulse actions you’ll find that everything blends together quite easily. Here’s a picture of the finished green seasoning :


Storage Tips!

From this batch I have a plastic container that I pour half into and keep in the fridge for everyday use, the other half I pour into a freezer zip lock bag and freeze until I get through the batch in the fridge. Since you probably won’t be using the seasoning as much as I do, I suggest you divide it into 3-4 portions, keeping 1 in the fridge (can last for 2-3 months) and freeze the rest.

You can also get a couple ice cube trays from the dollar store and fill each ice cube area 1/4 up with the seasoning mix and then freeze. Then when it’s frozen, you can dump the cubes into a freezer bag and place back in the freezer. Now whenever you’re cooking, all you have to do is grab a cube and use.

You’ll notice that after time the once brilliant green color will go darker, don;t be alarmed. That’s natural!

Happy cooking

Be sure to leave me your comments or suggestions.

Forgot to mention… this makes about 3 cups of green seasoning.

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304 Responses to “How to make the green seasoning paste that’s so unique to Caribbean cuisine.”

  1. Mariela G. says:

    I have the same freakin blender and it refuses to break down.

  2. robert craig says:

    please remove me from your email list.

    • admin says:

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  3. Spicer, Adrienne says:

    I love this seasoning, but can I add oil instead of water?

  4. Felicia says:

    You forgot the Culantro ( aka Shadow benni) and the ginger

  5. Ann says:

    If you can find Chinese celery, get it! A lot of leaves and a lot of flavor!!!! I live within a mile of an Asian, International, and Latin grocery stores so I can find all kinds of stuff! When I find culantro, I buy bunches of it. I dry it and save for when I don’t have fresh. This sauce is reminiscent of recaito which I make for my Puerto Rican neighbor.

    Thanks for sharing this! My daughter asked for a recipe so I used yours!

  6. Keiran Francis says:

    I really hope the best for you boss.

    What you are doing is awesome.

  7. Hey Chris,
    New to your site & love it! I think ¨green seasoning¨ is the bomb! I too have a problem finding a couple of ingredients & modified my recipe a little but is just fantastic! Instead of water I use a mixture of lime juice & vinegar. I also add ginger & a habanero pepper or 2. It`s such an amazing marinade for chicken, seafood or pork!
    Keep on cooking!!
    Thanks, Tez

    • Bobby J says:

      My God, I had the same blender for the last 35 years, just replaced it a few months ago. Oh, and your green seasoning is great!

  8. Dan says:

    Green Seasoning Paste – what dishes or other uses would you recommend to use this for. Tried and love your recipes – but his is a new one for me.

  9. Cecile Carrington says:

    Tried my first recipe – the curry stew chicken and enjoyed it. Instructions very clear and detailed.

    I am a Jamaican living in Trinidad for over 45 years and I still have a little issue with using green seasoning on everything. Growing up in Jamaica my great-grandmother, my grandmother and my mother, all superb cooks, used different combinations of seasoning for different meats and dishes. In Trinidad everything seems to have the same flavour because of the green seasoning. I know it is time consuming but I prefer to make my own seasoning mixes for each dish.

    • Rose says:

      I totally agree and I am from Trinidad. I don’t put green seasoning on everything either, it changes the authentic taste of the dishes I make. You cannot use green seasoning on Chinese food or Italian, it just doesn’t make sense.

  10. Mary says:

    Always make green seasoning just like you, good trini blend.

  11. Andy says:

    Thank you for this recipe. Now I know what Green Caribbean Seasoning is. Can’t wait to make it and try it.

  12. Grace Bailey says:

    Thank you so much. Can’t wait to try it.
    For some reason I’m not able to print your recipes-I’ve
    tried reg. printing, Windows 10/Adobe/PDRF-nothing works.
    For now old fashion hand writing will do.


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